Pineapple Upside-Down Carrot Cupcakes combine two great desserts – carrot cake and pineapple upside-down cake. It seems like everyone has a different version of carrot cake – raisins, nuts, pineapple, coconut, all of the above, or none of the above.
These cupcakes are nice and moist and aren’t overly carrot-y. They’re also the perfect way to portion out your cake. So. if you like carrot cake, give these a try!
Pineapple Upside-Down Carrot Cupcakes
- 1 c . all-purpose flour
- 1/2 c . granulated sugar
- 1 ¾ tsp . baking powder
- 1/4 tsp . salt
- 1 tsp . ground cinnamon
- 1/4 c . coconut oil melted
- 1 large egg
- 1/2 c . buttermilk or sour milk I used 1/2 T. pineapple juice and then filled the cup the rest of the way with milk
- 1 tsp . vanilla extract
- 1 c . grated carrot
- 20 oz. can pineapple slices
- 3 T . butter at room temperature
- 1/2 c . brown sugar
Preheat oven to 350 F. Grease a 12-cup muffin tin; set aside.
In a small bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
In a separate medium bowl, whisk together coconut oil and egg until combined.
Whisk in buttermilk and vanilla until well-combined.
Add egg and vanilla extract; beat until well-combined, scraping down the sides as needed.
Stir in the flour mixture until just incorporated.
Add buttermilk and stir until just combined.
Melt butter, and pour evenly into bottom of muffin tins.
Top with 2 teaspoons of brown sugar in each tin.
Add 1 slice of pineapple over brown sugar, fitting it as needed.
Divide batter evenly between muffin tins.
Bake for 18-25 minutes, or until lightly browned and toothpick inserted into one comes out without crumbs.
Cool in pan for 10 minutes, and then loosen and invert onto serving platter.